Filet Mignon With a Red Wine Reduction

Submitted by MeliBug

"I made this dinner for my boyfriend and I. He is a huge steak guy and loves filet mignon. He devoured it and got mad when I gave a piece to the dog and ate whatever I had left. So if you love a good steak, try this recipe! :)"

 

• Ready In: 35mins
• Ingredients: 7
• Yields: 2 Steaks
• Serves: 2

ingredients

• 20 ounces tenderloins filet mignon
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon fresh ground pepper
• 2 cups red wine

directions

1. Cut fat off filet mignon steaks. Place steaks in large bowl/pan/plate/platter.
2. Drizzle 1 tablespoon of balsamic vinegar on each steak. Flip steaks over and drizzle the other tablespoon of balsamic vinegar.
3. Sprinkle the salt, pepper, and sugar on both side of steaks. Let the steaks sit for 10 minutes at room temperature.
4. Pour red wine into sauce pan over high heat. I suggested 2 cups but make enough sauce to satisfy your taste or number of steaks. Wait until wine becomes thick and syrupy. Turn off heat.
5. Preheat oven to 350°F Also preheat a heavy pan over medium heat on stove.
6. Drizzle 2 tablespoons of extra virgin olive oil over steaks.
7. Sear steaks 1 or 2 minutes on each side on pan. Pour red wine reduction over steaks while cooking. I used a spoon to do this in moderation and avoid getting too much red wine in there.
8. Place pan with steaks into the oven. Let them cook for 8-10 minutes. This will make your steak brown on the outside and pink on the inside (depending on the thickness of the steak and power of the oven). Try cutting a steak with your knife to check the inside.
9. Remove the pan from the oven and let steaks sit in the pan for 5 minutes to let them soak the juices inches.
10. Serve steaks on plate. Take a spoon and drizzle the juice from the pan over your steaks. Make sure to get a lot of juice on there! Enjoy!
11. PS - I served these with cheddar and bacon mashed potatoes. Also try potatoes au gratin or steak fries!

Reviews

[Mamas Kitchen Hope]

WOW! This was superb and simple! The wine reduction will go from normal to thick in seconds even though it may take a few minutes to get there, once it starts to thicken it will do so FAST so watch it carefully! My filet mignon was bacon wrapped which added a slight smokiness to the dish. DH was so happy that I made this! Thanks for a great recipe! Made for Holiday Beverage Tag!

 

[ChefJmez]

A few notes on the above recipe... It seems to me like 4 minutes of searing and 10 minutes in a cast iron at 350 could leave many people with overcooked steaks. Just be careful and check it often, as the cook time will vary from person to person due to oven efficiency/accuracy and the shape/size of your steak. Additionally, you should NEVER cut open a steak to check it's temperature -- that's how you quickly lose all the juices and end up with a drier finished product. To put it another way, what's the point of searing the meat to lock in the juices if you're just going to cut it open and let them all run out? If you're buying an expensive cut like filet, treat it with the respect it deserves and either 1.) know your temps, which really only comes with general knowledge and practice, or 2.) use an instant-read digital meat thermometer to check the center of the steak. A filet should be cooked medium rare (about 130-135 degrees F) or medium (140-145 degrees F), anything over that and your steak will significantly decrease in tenderness, moisture content, and flavor. Also, you should know that your steak will continue to cook after you've removed it from the heat. It is important to take this into consideration when you temp your steak - you should expect the internal temperature to rise at least 5 degrees as your steak rests. Yes, you must also rest your steak for 5-10 minutes before slicing, this allows the juices to evenly redistribute through the meat.

 

[PeterJ]

We made this recipe with a few twists and loved it. We made a small slit in the side then created a pocket on the inside of the fillet, stuffing the pocket with Tillegio cheese. Once stuffed, we wrapped the fillet with bacon, pinning it with toothpicks. After cooking we also topped the steak with a mushroom blend. Best steak we've had in a long time!

 

[Princess O]

My husband said this was wonderful! I don't eat meat so I have no idea, but even my little son said it was awesome! I made this as instructed, but I did not put it in the oven. I just cooked it in the pan. Thanks for a great recipe! This is a definate keeper!

 

[Sooz Cooks]

I was going to make this on Sunday but after finding the recipe I couldn't wait that long so made it Thursday! I made it just like the recipe lists. It is super easy and quick to make. My husband is not a big wine lover, but thought this was excellent. Really a nice way to make good steaks when you can't get to your grill for weather related reason. We WILL have this again!